Scones
2 1/2 cups (375g) gluten-free self-raising flour
pinch of salt
1/4 cup (40g) pure icing sugar
2 teaspoons xanthan gum
1 teaspoon bicarbonate of soda
30g butter, chopped
1 egg, beaten lightly
1 1/3 cups (330ml) buttermilk, approximately
1. Preheat the oven to very hot (240°C). Lightly grease an oven tray.
2. Sift the flour, salt, sugar, gum and soda into a medium bowl then rub in the butter. Add the egg and then enough buttermilk to make a soft sticky dough.
3. Turn dough onto a floured board and knead lightly until smooth.
4. Pat the dough to 2cm thickness then cut into rounds using a 5.5cm cutter. Place the scones on the prepared tray, almost touching each other. Leave the scones to stand for 5 minutes, then brush the tops with a little extra buttermilk.
5. Bake in a very hot oven for about 15 minutes or until browned. Serve the scones with jam and cream, if desired.
Suitable to freeze. Not suitable to microwave.
NOTE: This recipe makes about 10 scones that are best made close to serving. Gluten-free self-raising flour and xanthan gum are available from supermarkets and health food stores.